| 摘要 |
<p>It is intended to provide foaming oil-in-water type emulsions having an extremely short whipping time and excellent heat-resistant shape retention and yet showing a high overrun (more specifically, from 250 to 400% overrun). Namely, foaming oil-in-water type emulsions comprising fats and saccharides as the main components and containing from 30 to 55% by weight of total solid matters, wherein the content of casein-containing proteins amounts to 0.05 to 0.8% by weight in terms of solid matters in the emulsion and the total protein content amounts to 0.05 to 0.8% by weight in terms of solid matters.</p> |
